Soup & Comfort: A Holiday Recipe for Rest and Renewal
When the air turns crisp and the pace of life slows, nothing nourishes the body and soul quite like a bowl of roasted butternut squash soup paired with warm, homemade artisan bread. This duo is more than food — it’s a ritual of self-care. Each spoonful and slice reminds us to pause, breathe, and rebuild our inner willpower.
Roasted Butternut Squash Soup
Silky, slightly sweet, and kissed with nutmeg.
INGREDIENTS
1 large butternut squash, peeled, seeded, and cubed
2 tablespoons olive oil
1 yellow onion, chopped
3 cloves garlic, minced
4 cups vegetable or chicken broth
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon (optional for a holiday touch)
½ cup coconut milk or heavy cream
Salt and pepper to taste
Fresh thyme or roasted pumpkin seeds for garnish
DIRECTIONS:
Roast the squash: Preheat oven to 400°F (200°C). Toss squash cubes with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes, until tender and caramelized on the edges.
Sauté aromatics: In a large pot, heat remaining olive oil over medium heat. Add onion and garlic, sautéing until fragrant and golden.
Simmer: Add roasted squash, broth, nutmeg, and cinnamon. Bring to a gentle boil, then reduce heat and simmer for 10 minutes.
Blend: Use an immersion blender (or transfer to a regular blender) to puree until smooth and velvety.
Finish: Stir in coconut milk or cream, adjusting salt and pepper to taste. Warm through and garnish with thyme or seeds.
Homemade Artisan Bread
Crisp crust, soft center — made for dipping.
INGREDIENTS
3 cups all-purpose or bread flour
1 ½ teaspoons salt
½ teaspoon instant yeast
1 ½ cups warm water
DIRECTIONS:
Mix: In a large bowl, combine flour, salt, and yeast. Add warm water and stir until a sticky dough forms.
Rest: Cover the bowl with plastic wrap and let rest at room temperature for 12–18 hours, until the surface is bubbly.
Shape: Turn dough onto a floured surface, shape into a ball, and cover loosely for 30 minutes.
Preheat: Place a Dutch oven (with lid) in your oven and heat to 450°F (230°C).
Bake: Carefully transfer dough into the hot pot, cover, and bake for 30 minutes. Remove lid and bake another 10–15 minutes until golden brown.
Cool: Let rest 15 minutes before slicing.
Serve & Savor
Ladle the warm, golden soup into deep bowls, drizzle with a touch of cream, and serve with thick slices of artisan bread still warm from the oven.
As you dip, taste, and breathe in the aroma, let it remind you that comfort isn’t indulgence — it’s fuel for renewal.
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